For the Beef Flank Steaks:
- 2 pounds beef flank steaks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, finely chopped
- 1/4 cup fresh cilantro leaves, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
In a small bowl, mix together the olive oil, minced garlic, smoked paprika, ground cumin, salt, and black pepper to create a marinade. Rub the marinade all over the beef flank steaks, ensuring they are evenly coated. Let the steaks marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
While the steaks are marinating, prepare the chimichurri sauce. In a medium-sized bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and pepper. Stir well to combine. Taste and adjust the seasoning if needed. Set the sauce aside to allow the flavors to meld.
Preheat your grill to medium-high heat.
Remove the marinated flank steaks from the refrigerator and let them come to room temperature for about 15-20 minutes.
Grill the steaks for about 4-6 minutes per side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of around 130°F (55°C).
Once cooked to your liking, remove the steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute. Tent the steaks with aluminum foil to keep them warm.
Slice the flank steaks against the grain into thin strips.
Serve the grilled beef flank steaks with a generous drizzle of chimichurri sauce on top. You can also serve additional sauce on the side.
Accompany the dish with your favorite side dishes like roasted potatoes, grilled vegetables, or a fresh green salad.
Enjoy your flavorful grilled beef flank steaks with chimichurri sauce for a delicious dinner!